Abstract: The volatile constituents of Sichuan Preserved vegetable (Brassica juncea) were separated by a distillation-extraction device, and 41 compounds were identified by tile GC-MS-DS, and with the retention index of GC. The samples were obtained by N2 blast adsorption with the Porapak Q as adsorbent. They were then eluted with ether and separated by the column chromatography of silica gel. The concentrate fractions obtained were again eluted with benzene and ether. It was identified that the con- centrate fractions possessed the characteristic odor of Preserved vegetable (Brassica juncea), and that the characteristic odor compounds were: 3-butenonitrile, phenyla- cetonitrile, 3-phenypropiononitrile, allyl isothiocyanate, 2-phenylethyl isothiocyanate, di- methyl trisulfide, 1-allyl-4-methoxybenzene, 1-methoxy-4-(1-propenyl)-benzene, 7-methoxybenzofuran. The result of this study may be helpful to improve the aroma quality of preserved vegetable, to develop its new varieties, and to research the aroma of food stuffs.

Key words: Brassica juncea, Flavor constituents, Characteristic odor of preserved vegetable